La Bete Noire

• Cake:
• 1 Cup Water
• 3/4 Cup Sugar
• 9 Tablespoons Butter
• 18 oz Bittersweet/ Semi Sweet Choc (GOOD CHOC)
• 6 eggs
• Ganache
• 1 Cup Heavy Cream
• 8 oz bittersweet/ Semi Sweet chocolate

1. Butter 10" springform pan. Line with Parchment paper/ butter it. Wrap 3 laters of foil around the pan to the rim. Combine water and sugar in saucepan. Boil over medium heat until the sugar dissolves. Simmer for 5 minutes. Remove from heat.
2. Melt butter in a large saucepan. Add Chocolate and whisk until smooth. Whisk Sugar Syrup into Chocolate.
3. Add eggs to mixtures and whisk until blended. Pour into prepared pan.
4. Place pan in roasting pan. Add hot water until it reaches halfway up both sides of the pan.
5. Bale 350 until center no longer moves about 50 minutes.
6. Remove both pans from the oven. Transfer cake to a cooling rack and cool completely.
7. For Ganache bring the cream to simmer over medium heat. Add chocolate and whisk until smooth. Pour over top of cake that is still in the pan.
8. Refigerate until set up to 2 days.

water, sugar, butter, sweet, eggs, ganache, heavy cream, sweet chocolate

Taken from www.epicurious.com/recipes/member/views/la-bete-noire-50037869 (may not work)